Elaborated using small vessels (micro vinification), in open-top French oak tanks, with manual cap management to enhance aroma, color, and structure. Pre-fermentation maceration at 10°C for 48 hours, followed by fermentation at 25°C. The entire volume matures in first and second-use oak barrels for 16-24 months, undergoing malolactic fermentation. Resulting in a complex wine, with significant structure, suitable for aging over several years.